Thai Sticky Chicken Fingers (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
1-3/4 lbs chicken breasts, sliced into 1-inch thick strips
02 -
1/2 cup gluten-free flour
03 -
Sea salt and freshly ground black pepper
04 -
2 large eggs
05 -
2 tablespoons milk (any kind works fine)
06 -
4 cups gluten-free Rice Chex (crushed into 2 cups of crumbs)
07 -
3/4 cup sliced almonds, divided
08 -
1/4 cup fresh cilantro, roughly chopped
→ Sticky Sauce
09 -
1/2 cup sweet chili sauce
10 -
1/2 cup water
11 -
1/4 cup brown sugar
12 -
1/4 cup gluten-free reduced-sodium tamari
13 -
2 tablespoons rice vinegar
14 -
2 tablespoons fresh lime juice
15 -
1/2 teaspoon ground ginger
16 -
1 clove garlic, minced or pressed
17 -
1/4 teaspoon red chili flakes (adjust to taste)
# Instructions:
01 -
Line two half sheet pans with parchment paper or foil, then give them a good spray with nonstick cooking spray. Set these aside while you prepare the chicken.
02 -
Whisk the eggs and milk together in a shallow dish. In a food processor, pulse 1/2 cup of the almonds until they form mostly fine crumbs, then pour into another shallow dish. Add the Rice Chex to your food processor and pulse until they become fine crumbs, then mix them with the almond crumbs. Season this mixture with a pinch of salt and pepper.
03 -
Add the flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large ziplock bag, then toss in the chicken strips until they're well coated. Working in batches, shake off any excess flour from the chicken, dip each piece into the egg mixture, then roll in the almond-breadcrumb mixture, pressing gently to make sure the coating sticks. Place the coated strips onto your prepared baking sheets.
04 -
Pop the coated chicken into the refrigerator for 20-30 minutes. This helps the breading stick better - don't skip this step or you'll lose that delicious crunchy coating!
05 -
Preheat your oven to 425°F. Spray the tops of the chicken fingers with olive oil or cooking spray, then bake for 10 minutes. Flip the pieces over, spray the other side, rotate your baking sheets, and bake for another 7-9 minutes until the chicken is golden brown and cooked through.
06 -
While the chicken bakes, combine all the sauce ingredients in a small saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium and let it simmer until the sauce thickens slightly, about 5-6 minutes.
07 -
Pour the sauce into a wide bowl. Using tongs, dunk each baked chicken finger into the sauce, then place them back onto the baking sheets. Return to the oven for 4-5 more minutes, watching closely to prevent burning.
08 -
Sprinkle the finished chicken fingers with the remaining 1/4 cup of sliced almonds and the chopped cilantro before serving. Enjoy while they're hot and sticky!
# Notes:
01 -
These Thai-inspired sticky chicken fingers are perfect for family dinners or entertaining guests - everyone loves finger food!
02 -
The combination of crunchy coating and sweet-spicy sauce makes these irresistible.
03 -
You can adjust the heat level by adding more or less chili flakes to suit your preference.